Red cabbage is dark purple cabbage variety with a round head of tightly overlapping leaves.

Health considerations

Red cabbage is a source of fiber as well as vitamins A, C, K, B6, and folate, and potassium, manganese, small amounts of calcium, iron, magnesium, and phosphorus. Red cabbage is a source of anthocyanins and glucosinolates; isothiocyanates are formed from these glucosinolates both when consumed raw and cooked. See: glucosinolates, isothiocyanates

Keep in mind

Cooking reduces glucosinolate and isothiocyanate content of cabbage, with boiling causing the greatest loss and steaming causing the least.

May be found in

Soups, stews, cabbage rolls, coleslaw, slaw mixes, sauerkraut


Cancer Epidemiology, Biomarkers & Prevention
Food Chemistry
Self Nutrition Data

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